Salsa Verde

I use this dressing with just about everything – meat, fish, salads, eggs, mozzarella…

⅓ cup parsley, roughly chopped ⅓ cup mint, roughly chopped

2 anchovy fillets, very finely chopped

2 tablespoons capers, chopped 1 garlic clove, crushed juice 1 lemon pinch caster sugar 3 tablespoons olive oil sea salt and ground pepper

Combine all the ingredients in a bowl. Taste and season with salt and pepper. MAKES 1 CUP